Linguine Frittata With Greens

Meatless

• Ready In: 37 mins
• Serves: 4

Ingredients

•  cooking spray
• 2  teaspoons butter, divided
• 1  cup  thinly sliced leek
• 3  large eggs
• 5  large  egg whites
• 1⁄3 cup low-fat milk
• 1⁄4 cup  grated parmesan cheese
• 1⁄4 teaspoon dried oregano
• 1⁄2 teaspoon kosher salt or 1⁄2 teaspoon table salt
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1 1⁄2 cups  hot  cooked linguine (about 4 ounces uncooked pasta)
• 1 (10 ounce) package  frozen chopped  collard greens, thawed and with water squeezed out
• 3⁄4 cup  shredded part-skim mozzarella cheese

Directions

1. 1. Coat a large ovenproof skillet with cooking spray, and melt 1 teaspoon butter over medium heat. Add leek, and sauté 4 minutes or until softened. Set aside.
2. 2. Whisk eggs, egg whites, milk, Parmesan, oregano, salt, and pepper in a large bowl. Stir in linguine, collards, and reserved leek.
3. 3. Melt remaining 1 teaspoon butter in skillet over low heat. Pour egg mixture into skillet; cover and cook 10 minutes or until the top is set. Meanwhile, heat broiler.
4. 4. Sprinkle frittata with mozzarella, and broil 3 minutes or until golden brown. Cut into wedges.